Ingredients
- 2 teaspoons olive oil
- 2 shallots, peeled and minced
- 2 cloves garlic, peeled and minced
- 2 tablespoons grated ginger
- 2 cups water
- 1 cup sugar
- 4 cups rhubarb, trimmed and cut into 1/4-inch slices
- 2 tablespoons plus 2 teaspoons rice-wine vinegar
- ⅛ teaspoon salt
- Freshly ground pepper to taste
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Nutritional Information
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Nutritional analysis per serving (2 servings)
534 calories; 5 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 123 grams carbohydrates; 6 grams dietary fiber; 107 grams sugars; 4 grams protein; 174 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
Two and a half cups
Preparation
- Heat the olive oil in a medium-size saucepan over medium heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the ginger and cook, stirring, for 45 seconds. Add the water and sugar and bring to a boil. Reduce the heat so that the liquid barely simmers. Add the rhubarb and cook without simmering until the rhubarb is tender but still whole, about 12 minutes.
- Remove rhubarb from the liquid with a slotted spoon and place in a bowl. Bring liquid to a boil. Cook, adding juices that accumulate from the rhubarb, until reduced to 1 cup, about 30 minutes. Set aside to cool. Stir in vinegar, salt and pepper. Stir in the rhubarb. Serve immediately or store in the refrigerator.
About 1 hour
Dining and Cooking